Catering to your aircraft in Taif.
Taif sits at 4,848 ft, cooler than the coast, and its season is summer: aircraft arrive from Riyadh and Jeddah, galley drawers are packed for a hot ramp and a short cold hill stay, and we cook and pack for exactly that.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Taif is known across Saudi Arabia for its roses, and the Taif rose is distilled into rose water that flavours sweets, drinks and desserts. The Makkah Region hills also give local honey, pomegranates, figs and grapes, so an inflight menu built here can use them without fuss: a pomegranate and herb salad, fig and cheese plates, honey on a dessert board. Cut and sealed for the seat count, they become private jet platters that go straight from drawer to table.
For private jet food the rule is simple: what travels cold stays cold, what is served hot is packed sealed with the sauce apart. Local specialities are sized for the galley and labelled by seat number, so every one of the gourmet inflight meals is re-plated straight from the drawer. A private jet menu for Taif can follow the Saudi table too: spiced rice dishes, grilled lamb or chicken, dates and Arabic coffee, plus fruit grown on the escarpment.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
If you are bringing an aircraft into OETF, start with the season and the cabin: private jet catering for Taif is built around heat on the ramp and cool air at altitude. We write in-flight catering menus to the galley you actually have, add business aviation catering for corporate sectors, and handle diplomatic flight catering where protocol sets the menu first. Cabin crew meals ride in their own box, ordered and invoiced like the rest.
Taif sees corporate sectors, charter flight catering for families in summer, and VIP flight catering for visiting delegations. Each order is a bespoke menu from a private jet chef, business jet catering and corporate jet catering sharing one kitchen, and luxury inflight catering written around your galley and seat count.
For OETF, head of state flight catering begins with the protocol office, not the kitchen. Government flight catering, VIP aviation catering and state visit aircraft catering share the same procedure: menus approved first, ingredients traced, a small named team, sealed delivery to the aircraft.
At Taif a child on the manifest changes the tray before any other dietary line does: smaller portions, mild seasoning, fruit that travels. Special meals are sealed and marked by seat, whether kosher, halal, vegan, gluten free, allergen free or kids meals, with cross-contact risks checked against how a Saudi kitchen actually cooks.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Crew meals at Taif are ordered on request and invoiced like every other line on the order. Boxes are marked CREW, so flight crew meals never end up in a guest tray at OETF. In summer heat on the ramp we pack crew catering that eats well cold or after a short pass in the oven. Pilot meals and cockpit meals can be two different dishes, because different meals for pilots mean captain and first officer never share one plate, and the crew meal boxes open with one hand.
FBO catering at Taif means catering delivery to the FBO on the slot you give us, passed to the handling agent or the general aviation terminal for airside access. Ground handling catering and handling agent catering depend on who holds the gate, so we confirm that before the van moves.
Larger aircraft into Taif need galley catering sized to the door sill and the type, and the high loader is booked with the handling agent before the slot. Airside catering delivery follows the handling agent's access rules at the apron, and aircraft provisioning is staged by trolley and by drawer so the galley is loaded in the order you will use it.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Airport catering at Taif serves general aviation and business aviation traffic into OETF, a Makkah Region field at 4,848 ft. Ground handling services and FBO services are handled by the airport's operators, and we work with whoever holds the apron on the day.
Taif is a business aviation hub in summer: inflight catering and in-flight catering for family charters, aviation catering for delegations, business aviation catering for corporate crews, executive jet catering for owners, diplomatic flight catering for visiting officials, and cabin crew meals for every rotation.
Saudi Arabia controls food imports tightly, and alcohol is not permitted in the Kingdom. For an order at Taif this means permitted ingredients, clear labelling, and a menu that avoids anything customs might hold at the apron.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at TIF included 5 passenger meals, a request for chicken skewers with a couscous salad, and instructions addressing a tight boarding window. I appreciated the emphasis on storage requirements throughout the private jet meals arrangements. The confirmation from The Galley Girls showed the salads clearly enough for us to check the planned service quantities. There was enough information about the snack boxes to brief the crew without making assumptions about what had been ordered.”
“Before our guests boarded at Taif International Airport, we needed mushroom risotto and a green salad divided into 6 portions suitable for a late menu amendment. For our team, the strongest part of their private jet menu was how they handled portion planning. The side dishes supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the sandwiches without searching through every box, a small detail that mattered during the final cabin checks.”
“On this departure from OETF, 3 passengers had chosen fresh fruit and breakfast pastries, and different crew meal preferences needed to be reflected in the order. The Galley Girls gave us an update on the starters before the handover, which helped us organise the cabin checks. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point.”
When a flight leaves Taif and must eat on the way back too, order both legs from here. You get a quote for each tray: fruit and honey boards are cheaper than grilled lamb for the cabin, and crew meals, if you request them, sit on their own invoice line.
Order as early as the type of food asks: local rice dishes and fruit boards are straightforward, imported specialities depend on the Kingdom's import rules. Last-minute orders are handled for the former; tell us what you need and we say what customs will allow.
At Taif, customs means the food-import rules of Saudi Arabia, and what matters for a crew is waiting time against duty hours. A sealed, labelled order from permitted produce keeps the apron stop short on paper and in practice.
Bringing your own food into Saudi Arabia means it passes customs rules, and if the headcount changes at the last minute, home-packed food stops fitting the cabin. Ordering through us gives seat-numbered portions and an adjustment that does not need a new shopping trip.
The charter does not cover food: at OETF you order it separately, and the handling agent decides when the gate opens and where the van stops. We coordinate with the agent and invoice the order on its own line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
